Best Ever Carrot Cake with Cream Cheese Icing

Best Ever Carrot Cake with Cream Cheese Icing


(3 votes) 4 3

Every time I make this cake it becomes someone's favorite. It is so moist and flavorful that you won't want to stop eating it. Since this recipe makes two 9x13 cakes, I usually stack them on top of each other for a layered cake effect. Variation: This makes the best muffins. It makes 20-25 muffins. Cook for 15 min., then check for doneness. Add time in 5 min. increments, if needed.

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Time needed

30 min preparation + 60 min cooking

Serving Size / Yield

24 servings


  • Cake:
  • 5 eggs room temp
  • 3 C. sugar
  • 1 C. oil
  • 1 C. buttermilk, (or 1 C. plain low-fat yogurt)
  • 1 Tbs. vanilla
  • 3 C. flour
  • 1 Tbs. baking soda
  • 1 Tbs. cinnamon
  • 1/2 tsp. salt
  • 3 C. shredded carrots
  • one 20-oz can crushed pineapple, drained
  • 1 1/2 C. sweetened coconut
  • 1 cup nuts, optional
  • Cream Cheese Icing:
  • 8 oz. cream cheese, room temperature
  • 1/2 C. butter, room temperature
  • 4 C. sifted powdered sugar
  • 1 tsp. vanilla
  • 1/2 C. chopped nuts, optional

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To Make Cake
Preheat oven to 325º. Mix together eggs, sugar, oil, buttermilk and vanilla until well mixed. In a separate bowl, mix together flour, baking soda, cinnamon, and salt. Stir the dry ingredients into wet mixture, half at a time. Add carrots, pineapple, coconut, and nuts. (I usually omit the nuts, since I don’t care for nuts in things) Mix well. Pour 8 cups of mixture into 9x13 pan or 10" round pan. Bake in preheated oven for 55-60 mins, or until done. Cool on wire rack.

To Make Cream Cheese Icing
Beat cream cheese and butter untill fluffy. Gradually add powdered sugar, beating until smooth; stir in vanilla. Spread over cooled cake; sprinkle with nuts, if desired.

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